Lemon self-saucing pudding (Lemon surprise pudding)
Lemon self-saucing pudding, also known as lemon surprise pudding, is easy to whip up and can be ready in an hour. Make one simple mixture and as it cooks it separates into a light sponge on top and zesty lemon curd beneath
- 50g butter
- 200g golden caster sugar
- 1 lemonzested
- 100ml (include the juice from the zested lemon) lemon juice
- 3 eggsseparated
- 50g plain floursifted
- 250ml milk
- 1 tsp vanilla extract
- for dusting icing sugar
- to serve double pouring cream
Nutrition: per serving
- kcal438
- fat16.5g
- carbs67.4g
- fibre0.4g
- protein9.1g
- salt0.46g
Method
step 1
Heat the oven to 180C/fan 160C/gas 4. Whizz the butter, sugar and lemon zest until they are pale and creamy in a food processor. Add the lemon juice, yolks, flour, milk and vanilla one by one until you have a smooth batter. Whisk the egg whites until firm but not stiff, and fold the mixtures together.
step 2
Pour into a buttered ovenproof soufflé or baking dish and put it in a baking tray half filled with hot water. Bake for 45-50 minutes until the top is lightly browned and set and there is a gooey lemon curd below. Serve hot with or without cream.
